Rhubarb Upside Down Cake (Easy + Delicious)

If you’re looking for a cozy, old-fashioned dessert, this rhubarb upside down cake is always a winner. With a sweet, buttery base and a soft, fluffy cake on top, this rhubarb recipe perfectly balances tart and sweet in every bite.

This is one of those simple desserts that feels a little special without being complicated. It comes together quickly (20 minutes, even with kids underfoot!), and it’s a great way to use up fresh rhubarb in something truly delicious.

Why You’ll Love This Rhubarb Upside Down Cake

• Perfect sweet + tart balance – rhubarb adds just the right tang
• Soft, fluffy texture – thanks to whipped egg whites
• Simple ingredients – nothing fancy required
• Make it from scratch or shortcut it – easy to adapt into a rhubarb upside down cake with box mix if you are short on time
• Beautiful presentation – that glossy rhubarb top is always a showstopper

Ingredients

There are two main parts to this cake: the rhubarb layer and the cake layer. Here’s what you’ll need for each one:

Rhubarb layer ingredients:

• melted butter
• maple syrup
• sugar
• rhubarb, chopped into small pieces

Cake ingredients:

• softened butter – be sure to check out my easy hack for softening butter fast!
• sugar
• maple syrup
• eggs
• vanilla extract
• flour
• baking powder
• salt
• milk
• cream of tartar

If you are short on time, check the section below to see how you can easily swap out a box mix too!

Instructions

You’ll be pleasantly surprised at how easy this rhubarb upside down cake is to make! Again, we have two main parts to this dessert: the rhubarb layer and the cake layer. Here’s how to make each:

Rhubarb layer

The reason this cake is called an “upside down cake” is that you flip it upside down once you’re done baking. So we’ll start with the rhubarb at the bottom, but it will eventually become the top of the cake once it’s flipped.

To start, preheat your oven to 325 degrees. Then grease and flour a 9” round cake pan.

If you haven’t already chopped your rhubarb, now is the time to do it.

In a small bowl, stir together the melted butter, maple syrup, and sugar.

Then, pour or spoon this mixture into your greased cake pan.

Next, place the chopped rhubarb on top of the butter-sugar mixture in the pan.

Sprinkle sugar on top. Set aside.

Cake layer

Next up is the cake layer. This is put together and then poured on top of the rhubarb layer in the pan before you bake it.

In a large bowl, cream the softened butter until it’s fluffy. Add the sugar and maple syrup and mix well for about 3 minutes.

Then, beat in the egg yolks along with vanilla extract. Set it aside.

In a separate small bowl, whisk together your flour with the baking powder and salt.

Now, back to the creamed butter mixture. While mixing on low speed, alternately add the flour mixture with some milk, beating well after each addition and scraping the sides of the bowl as needed.

Set aside again.

In a separate medium-sized bowl, beat the egg whites along with the cream of tartar until stiff peaks form. Gradually fold the egg mixture into the batter. Do not overbeat.

Gently spoon the batter mixture over the rhubarb in the pan.

Bake and serve

Bake the cake for 50-60 minutes or until the cake springs back when you lightly touch it.

Cool on a wire rack for about 10 minutes before inverting the cake onto a serving plate.

Now you can see all that beautiful rhubarb!

Serve your rhubarb upside down cake warm and topped with whipped cream (optional, but highly recommended!). Enjoy!

How to Make Rhubarb Upside Down Cake with Box Mix

Short on time? While I am a fan of the original recipe, there are times when you just need a shortcut or two! You can easily turn this into a rhubarb upside down cake with box mix and still get amazing results.

What to Do:

• Prepare the rhubarb layer exactly as written
• Use a yellow or butter cake mix for the topping
• Prepare the cake batter using:
  • Milk instead of water
  • Melted butter instead of oil
  • Optional add ins: 1 tsp vanilla + 1–2 tbsp maple syrup
• For a lighter, fluffier texture (optional but recommended):
  • Separate the eggs
  • Mix the yolks into the batter
  • Beat the whites to stiff peaks
  • Gently fold them in at the end
• Pour the batter over the rhubarb layer
• Bake as directed (start checking a few minutes early)

Easy peasy!

Tips for the Best Rhubarb Upside Down Cake

• Cut rhubarb small so it softens evenly
• Don’t skip whipping the egg whites – this keeps the cake light
• Let it cool briefly before flipping so it releases cleanly
• Run a knife around the edge before inverting if needed

FAQs

Can I make this cake gluten free?

You sure can! In fact, I do it all the time. Just swap out the flour for a gluten-free all-in-one flour blend. I personally use Bob’s Red Mill but use what you have on hand. Just make sure that if your blend does not contain xanthan gum, add ½ tsp to the mix.

You can also swap out regular sugar for coconut if you are trying to avoid refined sugar. I’ve done this several times as well, and it turns out great!

What can I use besides rhubarb?

While rhubarb works fabulously in the cake, I’ve also heard many people make this recipe with strawberries instead or with a 50-50 combination of strawberries and rhubarb.

I haven’t personally tried it, but it’s on my list!

Can I use frozen rhubarb?

Yes, you can! Just make sure to thaw and drain it well first so your cake doesn’t turn out soggy.

More delicious cakes to make with fruit and veggies

• Apple Cinnamon Coffee Cake with Crumb Topping
• Delicious Homemade Strawberry Cake
• Blueberry Dump Cake with Cream Cheese Icing
• Cherry Chiffon Cake
• Layered Carrot Cake with Orange Cream Cheese Frosting

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